Albahaca pesto carrines

First cook the spaghettis and as long as we do the pesto sauce

In a mortar we crush all the ingredients of the sauce together.The final consistency must be thick but at the same time it must be loose and the ingredients have to be noticed, therefore we will not crush them at all

Once the spaghetti is cooked, we drain them, add a little of the pesto sauce.We mix well and serve